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食用植物油中维生素E在加工中的损耗变化 被引量:3

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出处 《食品科学》 EI CAS CSCD 北大核心 1999年第9期53-54,共2页 Food Science
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  • 1何倩琼,许明辉,常虹,刘玉群,王光明.食物中维生素A、维生素E、胡萝卜素含量的调查[J].上海预防医学,1995,7(C00):36-40. 被引量:3
  • 2黄显慈.提高浸出大豆油维生素E含量与氧化稳定性方法简介[J].四川粮油科技,1996,13(3):19-20. 被引量:1
  • 3Rennie B, Tanner J. Fatty Acid Composition Under High Day and Night Grown at Extreme Temperatures[J]. J. Am. Oil Chem. Soc., 1989,66:1622-1624.
  • 4David Dolde, Chris Vlahakis, Jan Hazebroek. Tocophengs in Breeding Lines and Effects of Planting Locationa, Fatty Acid Composition, and Temperature During Develolanent[J]. J.Am.Oil Chem. Soc., 1999,76:349- 355.
  • 5Almonor G O, Fenner G P, Wilson R F. Temperature Effects on Tocopherol Composition in Soybeans with Genetically Improved Oil Quality[J]. J. Am. Oil Chem. Soc., 1998,75:591 - 596.
  • 6Steven J Britz , Diane F Kermer. Warm Temperatures or Drought during Seed Maturation Increase Free a - Tocopherol in Seeds of Soybean[J]. Agric. Food Chem. ,2002,50:6058 - 6063.
  • 7Yan-Hwa Chu.Effeets of Soybean Pretreatments on Crude Oil Quality[J]. J.Am.Oil Chem. Soc., 1995,72:177- 181.
  • 8Kanematsu H, Maruyama T, Niiya I, et al. J. Jpn. Oil Soc.,1976,25:234.
  • 9Sleeter R T. Effect of Processing on Quality of Soybean Oil[J]. J.Am.Oil Chem. Soc. ,1981:239-242.
  • 10Guttlnger T, I.etan A. J. Sci. Food Agric, 1974,25 : 1143.

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